Ingredients

8 slices whole grain bread
2 Tbsp. favorite mustard
1/2 cup mayonnaise
2 hard-cooked eggs, chopped
1/2 tsp chopped chives
1/8 tsp salt
Dash pepper
1 medium sized ripe avocado, sliced
1 medium sized tomato, sliced
8 slices bacon, cooked and crumbled
1 cup lentil, alfalfa, or other favorite fresh bean sprouts

Directions

Spread 4 of the slices of bread with your favorite style of mustard. Spread other 4 slices with half of the mayonnaise.

Mix remaining 1/4 cup mayonnaise with the chopped eggs, chives, salt, pepper. Blend well.

Spread the egg mixture over the mustard-covered slices of bread. Top with avocado slices, dividing evenly among the four.

Place one slice of tomato on top of each sandwich. Sprinkle with crumbled bacon. Top off with about 1/4 cup sprouts and the mayonnaise-spread slice of bread.

Press together to seal. Cut into triangles.

Tip: Cook extra eggs and bacon at breakfast so you have them on hand when you wish to prepare this sandwich.

For Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average

Ingredients
1 lb. lean loin or shoulder pork, cubed
1 pkg. (10 oz.) cut green beans, frozen
2 large onions, sliced
1 green pepper, sliced
1 red bell pepper, sliced
2 Tbs. butter or margarine
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
1 1/2 cups beef broth
4 Tbs. catsup
2 Tbs. cornstarch

Procedure

Cut meat into 1/2 to 3/4-inch cubes, removing fat. Set aside.

Partially thaw the green beans.

Add onions and peppers to butter in wok. Saute for 1 minute. Add meat and green beans, and stir-fry over high heat until all pieces are heated through. Add salt, paprika, and black pepper. Mix well.

Pour in the beef broth. Cover and simmer for 15 minutes or until vegetables are tender-crisp.

Mix catsup with cornstarch. Stir into mixture in pan. Cook, stirring, until juices are thickened.

Source: Double Yummy Recipes

Ingredients
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup all-purpose flour
3/4 cup canned chocolate-flavored syrup
1 tsp. vanilla extract
1 cup chopped walnuts or other nuts

Directions

Cream together butter, sugar and eggs until well blended.

Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and floured 9-inch square pan.

Bake at 350 degrees for 40 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store airtight.

Source: Double Yummy

More will be coming.

for Dinner
4 servings
Time to prepare: 55 minutes
Difficulty: Difficult

Ingredients

1 1/2 lbs. ground lean beef, crumbled
1/2 lb. mushrooms, sliced
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. ground cinnamon
1 large can (15oz.)tomato sauce
1/2 cup dry red wine or beef broth
16 crepes (recipe follows)
1 1/2 cups shredded Cheddar cheese
Cream Sauce (recipe follows)

Crepes: In blender container combine 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 3 eggs, 2 Tbsp. salad oil, and 1/4 tsp. salt. Whirl at high speed until well combined. Cover and refrigerate at least 1 hr. Makes 16 crepes, using a lightly oiled 6-inch pan.

Directions

In a large frying pan brown ground beef, mushrooms, and onions in butter. Spoon off excess fat.

Mix in garlic, salt, basil, cinnamon, tomato sauce, and wine or broth.
Bring to boiling. Cover Reduce heat, and simmer 15 min Uncover. Cook, stirring occasionally, until sauce thickens slightly, about 5 min.

Using 4 crepes for each serving, layer crepes and meat sauce, stacking in a large, greased, shallow baking pan or individual bakers, sprinkling each layer with about 1/2 Tbsp. of the cheese. Reserve 1/2 cup cheese for garnish. (Top layer should be meat sauce and cheese.)

Spoon Cream Sauce over top of each stack of crepes. Sprinkle with remaining cheese.

Bake at 400°F until heated through, 20 to 25 min.

Cream Sauce: Melt 1 Tbsp. butter or margarine in a medium saucepan, Stir in 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and a dash of nutmeg. Cook until bubbly. Remove from heat. Stir in 1 cup milk. Then cook, stirring constantly, until thickened. Stir in 2 Tbsp. grated Parmesan cheese until melted.

Source: Double Yummy Recipes

4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed

Procedure

Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.

Source: Double Yummy Recipes

Ingredients:

12 gabi (taro) leaves
1/2 kg fresh dilis
4 pieces green pepper, julienne
1/2 cup thick coconut milk
1 cup water
3 tablespoons white vinegar
1/2 thumb size ginger, crushed
- salt to taste

Procedure:

1. Wrap 2 tablespoons dilis in taro leaves. Continue the procedure until all have been wrapped

2. Line the bottom of the cooking pan with the remaining gabi leaves

3. Add coconut milk, vinegar, ginger, salt and strips of green pepper

4. Place the wrapped dilis on top

5. Simmer for 30 minutes and serve.

Variation: Spinach or silver beet leaves can be used instead of gabi leaves. This recipe is very popular in the Bicol region.

Ingredients:

1 tablespoon baking powder
3 tablespoon cornstarch
1 tablespoon salt
1 kilo fish fillet

Procedure:

1. Wash fish fillet and drain.

2. Cut fillet into small pieces; chop into fine pieces.

3. Place in a bowl and mix until lumps are formed.

4. Sprinkle salt, baking powder and cornstarch, and continue mixing until you get a good consistency.

5. Scoop one tablespoon of the mixture, and roll on your palms until you form a small ball. About 100 fish balls can be produced from the mixture.

6. Place the fish balls in boiling water.

7. Scoop the fish balls when they start floating; drain thoroughly.

8. Refrigerate the cooked fish balls to store.

Deep fry, or use the fish balls as ingredients for other dishes.

Ingredients

1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt

Procedure

1. Wash mustasa leaves very well in running water.

2. Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

3. Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

4. Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

5. Boil rice water with the remaining salt and allow to cool to body temperature.

6. Pour this rice water over the mustasa leaves until totally immersed.

7. Cover the jar and store at room temperature. This is ready for use in about 2 days.

Mustard plant

Updated: 10 December 2009